Preparation

Season the duck breast with salt, pepper and five spice powder.

In a medium pan over medium-high flame, gently sauté reserved skin until the fat renders. Remove and discard. Sauté the duck breast on both sides in the fat till browned then remove and cool. When cool, stir together 1 tablespoon of Armagnac with mustard and apricot jam. Brush on the duck and rest.

In the same pan over medium-high heat, add 1 tablespoon truffle butter, garlic and shallot. Sauté until slightly translucent then add mushrooms. Continue to cook for about 3 minutes then add the thyme leaves.

Add Madeira and 1 tablespoon of the Armagnac. Scrape up any browned bits. If using fresh foie gras, sauté gently in mushroom mixture.

Lay the puff pastry on a sheet of parchment and place the cooled duck breast on one half. Cover with the mushroom/foie gras mixture. If using mousse, spread a layer on the duck before adding the mushroom mixture.

Fold one half of the pastry over the other and secure by wetting one side and pressing edges together firmly. Use a pastry wheel or knife to clean up the edges. Make a few clean cuts in the top of the assembled pastry for steam to vent. Chill in the refrigerator for 15 minutes.

Preheat oven to 425 degres F. Preheat a sheet pan in the oven.

Remove the Wellington from the fridge and brush the egg and milk mixture all over the pastry. Place on the pre-heated pan.

Bake for approximately 30 minutes, rotating the sheet pan once during cooking. Be watchful, each oven is different.

While the pastry is baking, make the sauce: Sauté the shallot and garlic in the butter. When soft, add the demi-glace and reduce slightly. Add the remaining Armagnac and salt and pepper to taste. Add the jelly if you wish at this point. Allow to cool slightly, and add the truffle butter to make an emulsion. Add the truffle flavored oil.

Remove the duck and let it rest for a few moments before slicing. Serve with the sauce.

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